About Me

Every women should have a place to go back when life overwhelms her, then again there are some of us who has no place to go back. Who aches for that place where we spend wonderful years growing up,a place that is so near yet so far away. When going back is not possible then you could open that little chest, like the one they sell at Ikea with so many small drawers that hold your memories, your dreams, your hopes and the story of your life. This is my story. It is not remarkable, may be just a plain ordinary story, but my soul is there and I am inviting you to be a part of that story.

Friday, June 02, 2006

Rasam

Although, some people say the traditional ona sadya doesn't include rasam, I find it nice to eat rasam with parippu curry. Don't ask why.. It is one combination I am very fond of.There are three types of Rasam I make. Sada rasam, Lemon rasam and mango rasam.But today I will share you a recipe from Alexis mother. The other day I was telling him about Malaysian food and he mentioned about eating parippuvada soaked in Rasam. It reminded me of the type of rasam my Ammachi used to make. She called it Mulakuthanni and it was spicy. I don't know how to make that. So this is what Alexis send me..from his mother's collection

1) Cook the dal well with sufficient water.2) Add the tomatoes, salt, chili powder, turmeric powder and tamarind extract. 3) Crush the cumin and garlic and add to the Rasam with the black pepper. 4) Simmer for a few minutes and add the Asafoetida powder.5) Heat a little oil in a fry pan and pop the mustard seeds. Add the fenugreek and fennel seeds and curry leaves after removing the heat source.6) Add this to the rasam.7) Garnish with coriander leaves.

I followed this recipe and made rasam today and it is perfect..and now I am going to make Vada.. to eat parippuvada soaked in rasam.